wedding anniversary party
July 05, 2013
A month ago we received the prettiest invitation that I think I've ever received.
A few days before the party I received this email: It looks like Himself and I ARE going to make it 50 years; if we break up this week, we'll keep it secret. Dress is festive casual; bring layers for the later evening chill. PLEASE no gifts--unless your name is Karl Lagerfeld, he may send me 5O Chanel bags. The rest of you: NOTHING. If it rains, wear something chic to my funeral as I shall slit my wrists.
They are obviously FUN people, plus have a spectacular entertaining style and beautiful home, and I am happy to note that after a week of chilly weather, that one night, that ONE night, was spectacular and no one had to wear a second layer. When Casey and Jack were married, the wedding colors were watermelon and white. Now, fifty years later the same colors were used for the flowers and the table setting, and are still fresh and summery. I was able to sneak a few pictures between eating, drinking and dancing the night away. Goodness, I do LOVE a good party. Let me share a beautiful evening and setting with you...
Passed Hors d'oeuvres
Organic Egg Salad on Olive Crostini with White Anchovy
Pioppini Mushroom and Caramelized Spring Shallot Pizza
Bellwether Ricotta, Valley Ford Fontina, Stinging Nettle Pesto
Seared Filet on Kennebec Potato Gaufrette with Horseradish Sauce & Parsley
Caviar Boxes; Brioche Boxes filled with Crème Fraiche and Caviar
Tuna Carpaccio on Black Pepper Flatbread with Fennel-Celery Salad
Pink, Orchid and Yellow Doll Watermelon Salad
with Watercress and Fresh Burrata with aged Sherry Vinaigrette
Warm Olive Oil Poached Alaskan Halibut
Local Artichokes, Butter Beans, Cured Olives
Fennel with Blood Orange Aioli
Roasted Organic Berkshire Pork Loin on a bed of Farro Verde
with Chef Chris’ Fresh Peach Chutney
Dessert Buffet
(In the pool house)
Strawberry Panna Cotta with Champagne Caviar Pearls
One day this summer I'll do a blog post on Casey and Jack's garden. They keep bees, have a chicken palace, a beautiful rose garden and large vegetable garden and I think you would love to see it.
A few days before the party I received this email: It looks like Himself and I ARE going to make it 50 years; if we break up this week, we'll keep it secret. Dress is festive casual; bring layers for the later evening chill. PLEASE no gifts--unless your name is Karl Lagerfeld, he may send me 5O Chanel bags. The rest of you: NOTHING. If it rains, wear something chic to my funeral as I shall slit my wrists.
They are obviously FUN people, plus have a spectacular entertaining style and beautiful home, and I am happy to note that after a week of chilly weather, that one night, that ONE night, was spectacular and no one had to wear a second layer. When Casey and Jack were married, the wedding colors were watermelon and white. Now, fifty years later the same colors were used for the flowers and the table setting, and are still fresh and summery. I was able to sneak a few pictures between eating, drinking and dancing the night away. Goodness, I do LOVE a good party. Let me share a beautiful evening and setting with you...
 |
| Pink, Orchid and Yellow Doll Watermelon Salad with Watercress and Fresh Burrata with aged Sherry Vinaigrette |
Taste was the remarkable caterer and the dinner tasted every bit as good as you can imagine from the menu below with superior attention to detail. After dinner we watched a slide show with hilarious and heart warming narration by Jack and Casey and danced the night away to Motown and all the oldies with an entertaining DJ, Kevin Harris. I love to eat, I love to dance, so much fun! A party like this is a gift to your friends and family, a way to celebrate and share the accomplishment of 50 years of a good marriage. Something to celebrate indeed.
MENU
Passed Hors d'oeuvres
Organic Egg Salad on Olive Crostini with White Anchovy
Pioppini Mushroom and Caramelized Spring Shallot Pizza
Bellwether Ricotta, Valley Ford Fontina, Stinging Nettle Pesto
Seared Filet on Kennebec Potato Gaufrette with Horseradish Sauce & Parsley
Caviar Boxes; Brioche Boxes filled with Crème Fraiche and Caviar
Tuna Carpaccio on Black Pepper Flatbread with Fennel-Celery Salad
Served Dinner
Pink, Orchid and Yellow Doll Watermelon Salad
with Watercress and Fresh Burrata with aged Sherry Vinaigrette
Served with House Made California Bread Basket of
Olive Oil Rolls, Caramelized Onion Flatbreads, Breadsticks, and Savory Madeleines
with Straus Family Creamery Organic Butter
with Straus Family Creamery Organic Butter
Warm Olive Oil Poached Alaskan Halibut
Local Artichokes, Butter Beans, Cured Olives
Fennel with Blood Orange Aioli
Roasted Organic Berkshire Pork Loin on a bed of Farro Verde
with Chef Chris’ Fresh Peach Chutney
Fresh Cranberry Beans, Cipollini Onions, Broccoli Di Ciccio
New Crop ‘Persillés’ Potato Salad
with Capers, Olives, red Onion, Extra Virgin Olive Oil, Marjoram and Parsley
with Capers, Olives, red Onion, Extra Virgin Olive Oil, Marjoram and Parsley
Velvety Blue Lakes and Yellow Wax Beans
with Hazelnuts, Shaved Parmesan and a Creamy Tarragon Dressing.
Dessert Buffet
(In the pool house)
Strawberry Panna Cotta with Champagne Caviar Pearls
Valrhona Dark Chocolate Ganache Bites with Cocoa Nibs and Sea Salt
Upside Down and Stuffed Raspberry Tartlets
Ginger-Lemon Grass Custard and Clear Honey Gems
Coconib Mousse with Fresh Cherry and Espresso Shortbread
Brown Butter and Almond Cake with Candied Kumquat and Vanilla Mascarpone
Chai Tea Chocolate Fudge Squares with Coconut
Divine Assorted Colorful French Macaroons
Coconib Mousse with Fresh Cherry and Espresso Shortbread
Brown Butter and Almond Cake with Candied Kumquat and Vanilla Mascarpone
Chai Tea Chocolate Fudge Squares with Coconut
Divine Assorted Colorful French Macaroons
1 Comments
That looks like one amazing party! Fifty years is indeed worth celebrating!
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